Easter is this weekend. I don’t generally get into Easter. . .except I do love the candy. . .oh yea, and I enjoy making up Easter baskets.
I don’t do a lot of baking for Easter or make a ham. You know what I do? I eat Cadbury Eggs. And I go to brunch at my Aunt’s and eat quiche and cinnamon rolls.
Jello is important for Easter, too. Nothing is quite as delicious as Jello Eggs! I have a a bunch of those molds that Jello sells to make egg shapes. I make a bunch every year. (Add some booze to the Jello! Now you’re talking!)
See, I guess I do have Easter traditions! Food related, of course.
I made some Almond Butter Cups that could be considered Easter candy cause I added sprinkles. Sprinkles make them festive and appropriate for a holiday.
These are super easy. Super delicious. Plus, they would be a nice addition to a brunch or dinner for Easter. Or you can hoard them in the fridge for yourself like I am.
Ok, Ok. . I’ll share! I guess eating a dozen large, creamy almond butter cups would be a bad idea. Maybe just half a dozen and then I’ll share! Compromise.
I’m not sure you understand how much I LOVE almond butter. These are way better than peanut butter cups. And I LOVE those.
Chocolate Almond Butter Cups
12 oz bag of semi sweet chocolate chips
1/2 to 3/4 cup almond butter
2 Tbsp honey
Mix the honey into the almond butter and set aside.
Melt the chocolate chips in a double boiler or the microwave.
Line a muffin tin with cupcake liners. Spoon a Tbsp of melted chocolate into one of the liners. Add a small spoonful of the almond butter. Top with another Tbsp of melted chocolate and spread it around a bit to completely cover and hide the almond butter. Top with a few sprinkles if desired. Repeat with the other liners. Refrigerate until set up. Store in the refrigerator. Makes 12-15